Russian Potato Salad (Salat Olivier)

Recipe by Sarah Chana
READY IN: 50mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 6
    potatoes, parboiled, peeled, and chopped
  • 6
    eggs, hardboiled, peeled and chopped
  • 6
    pickles, chopped
  • 12 - 34
    lb of cooked meat, chopped (e.g., coldcuts, leftover roast beef or chicken)
  • 1
    (14 ounce) can peas, well drained
  • 6 -8
    scallions, chopped
  • salt, pepper to taste
  • Optional additions
  • 3
    large carrots, parboiled, peeled, and chopped
  • 12 - 1
    cup sauerkraut, drained and chopped
  • 1
    cup cooked beans, well drained
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DIRECTIONS

  • Cook potatoes and eggs.
  • Chop everything and put in large container.
  • Mix well, being careful not to mush it all up.
  • Season with salt and pepper.
  • Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit).
  • Serve, or refrigerate for later use.
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